This irresistible Spicy Shrimp Poke Bowl is loaded with warm sushi rice, juicy shrimp, creamy avocado, crunchy vegetables, and spicy mayo. A fresh and easy dinner ready in minutes.
Irresistible Spicy Shrimp Poke Bowl
If you love bold flavors, fresh textures, and easy dinners, this Spicy Shrimp Poke Bowl needs to happen tonight. It has everything you crave in one bowl: warm rice, tender shrimp, crisp vegetables, creamy avocado, and a drizzle of spicy mayo that ties it all together.
Traditional poke bowls are often made with raw fish, but this cooked shrimp version is family-friendly, quick, and perfect for anyone who prefers seafood fully cooked. It gives you all the poke bowl vibes with zero intimidation.
Best of all, this recipe is easy to customize. Use brown rice, jasmine rice, cauliflower rice, or quinoa. Add cucumbers, edamame, mango, seaweed salad, or whatever is in your fridge. Dinner just got a lot more exciting.
Why You’ll Love This Spicy Shrimp Poke Bowl
- Ready in about 20 minutes
- Fresh, colorful, and satisfying
- Uses cooked shrimp, no raw fish needed
- Perfect for meal prep
- Easy to customize for kids and adults
Ingredients You’ll Need
- Cooked shrimp
- Sushi rice or jasmine rice
- Avocado
- Carrots
- Radishes
- Cucumber
- Green onions
- Soy sauce
- Sesame oil
- Mayonnaise
- Sriracha
- Sesame seeds
How To Make Spicy Shrimp Poke Bowl
- Cook rice according to package directions.
- Toss shrimp with soy sauce, sesame oil, and a little spicy mayo.
- Slice vegetables and avocado.
- Mix mayo and sriracha for spicy sauce.
- Add warm rice to bowls.
- Top with shrimp, veggies, avocado, and sauce.
- Finish with sesame seeds and green onions.
Helpful Tips
- Use warm rice for the best contrast with cold toppings.
- Pat shrimp dry before seasoning for better flavor coating.
- Prep toppings ahead for ultra-fast dinners.
- Add extra sriracha if you like heat.
Storage
Store components separately in airtight containers for up to 2 days. Assemble just before serving for the freshest texture.
Spicy Shrimp Poke Bowl
Ingredients
For Sushi Rice
- 1 cup Sushi Rice
- 3/4 cup Water
- 2 tablespoons Rice Vinegar
- 1 1/2 tablespoons Sugar
- 1/2 teaspoon Salt
Spicy Mayo
- 2 tablespoons Mayonnaise
- 1 teaspoon Sriracha Sauce
For Poke Bowls
- 2 cups Cooked Sushi Rice*
- 12 oz Cooked Shrimp thawed
- 1/2 cucumber sliced
- 1 Avocado sliced
- 1/2 Carrot grated
- 1/2 cup Wakame Salad
- 1 Radish sliced
- 2 tablespoons Green Onion
- 1 teaspoon Black Sesame Seeds
- 1 teaspoon Soy Sauce
- 1/2 teaspoon Sesame Oil
- 1 tablespoon Spicy Mayo
Instructions
For Sushi Rice
- Rinse rice in cold water until water runs clear. Drain
- Place rice and water in a pot. turn the heat onto high and bring the rice to a boil. Turn heat down to low and cover with a lid. Cook rice for 15 minutes. Remove from heat and let it sit for 10 more minutes covered
- Meanwhile, combine rice vinegar, sugar and salt in a small bowl
- Dump cooked rice in a big bowl and add the vinegar mixture. Mix well and cover until ready to use
Spicy Mayo
- Mix the mayo and sriracha together. Add more sriracha if you like it spicier
Assembly
- Mix cooked shrimp (or any other fish you may choose) with soy sauce, sesame oil and 1 teaspoon of spicy mayo. Mix until combined
- Divide rice in 4 bowls, add veggies and shrimp on top and drizzle spicy mayo
- Enjoy!
Notes
- Use fresh cooked shrimp or thawed frozen shrimp.
- Add extra sriracha for more heat.
- Substitute salmon, tuna, tofu, or kani.
- Great with brown rice or quinoa.
- Best served immediately.
Nutrition
More Easy Shrimp Recipes
Low-Carb Curried Riced Cauliflower With Shrimp
Deliciously Easy 15 Minute Shrimp Lo Mein
Succulent Spanish Shrimp With Yellow Rice
I have never been aware of butter and garlic being incorporated into sushi. Why didn’t you use plain shrimp?
Because I wanted a little more flavor. You can certainly use plain cooked shrimp for your poke